Lv61
1710 积分 2024-09-04 加入
Dual cryoprotection of gelatin-tea polyphenol microgels on surimi by targeting for ice inhibition and component stabilization
1小时前
待确认
Mechanisms underlying the regulation of oil/water interface behavior by interfacial distribution of myofibrillar proteins and chitosan
1小时前
待确认
Mechanism and reduction of fat uptake in deep-fat fried foods
4小时前
已完结
Comparison of Changes in the Secondary Structure of Unheated, Heated, and High-Pressure-Treated β-Lactoglobulin and Ovalbumin Proteins Using Fourier Transform Raman Spectroscopy and Self-Deconvolution
4个月前
已完结
Contribution of Special Structural Features to High Thermal Stability of a Cold-Active Transglutaminase
4个月前
已完结
Coupling process of phase separation and gelation in konjac glucomannan and gelatin system
4个月前
已完结
Gel properties of refrigerated silver carp surimi sol as affected by cold-induced sol-gel transition and shearing
4个月前
已完结
Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles
5个月前
已完结
The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy
5个月前
已完结
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
8个月前
已完结
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